Cheez a Roni from the Uncheese Cookbook
Indulge in creamy, plant-based comfort food with "Cheez a Roni" from the Uncheese Cookbook! This vegan twist on classic macaroni and cheese boasts hearty whole wheat elbow pasta coated in a velvety, dairy-free sauce made from nutritional yeast, tahini, and a medley of savory spices like garlic and mustard powder. The secret to its vibrant color and cheesy flavor lies in a touch of turmeric and soy sauce, creating a luscious sauce that's as delicious as it is nutritious. Ready in just 25 minutes, this quick and easy recipe is perfect for weeknight dinners or a cozy lunch. Garnish with paprika for a pop of color and serve up a wholesome dish that’s completely dairy-free, yet irresistibly cheesy. Ideal for vegans, vegetarians, and anyone looking to embrace comfort food with a healthier twist!
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Recipe Information
Ingredients
- 2 cups Whole wheat elbow macaroni
- 0.5 cup Nutritional yeast flakes
- 2 tablespoons Unbleached all-purpose flour
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Dry mustard powder
- 2 cups Water
- 2 tablespoons Tahini
- 1 tablespoon Soy sauce (or tamari for gluten-free)
- 0.25 teaspoon Paprika (for garnish, optional)
Instructions
Cook the whole wheat elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a medium saucepan, whisk together the nutritional yeast flakes, all-purpose flour, garlic powder, onion powder, salt, turmeric powder, and dry mustard powder.
Gradually whisk in the water to form a smooth mixture, ensuring there are no lumps.
Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and begins to bubble. This should take about 4-6 minutes.
Reduce the heat to low, then stir in the tahini and soy sauce. Mix well until the sauce is smooth and creamy.
Taste and adjust seasonings if necessary. For a richer flavor, you can add a bit more soy sauce or tahini.
Combine the cooked macaroni with the sauce in the saucepan, stirring until the pasta is fully coated.
Serve immediately, garnished with a sprinkle of paprika if desired.
Nutrition Facts
Calories |
1323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2242 mg | 97% | |
| Total Carbohydrate | 208.5 g | 76% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 4.8 g | ||
| Protein | 74.6 g | 149% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2472 mg | 190% | |
| Iron | 10725.5 mg | 59586% | |
| Potassium | 2167 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
